Southwest Cilantro-Lime Mango Grilled Chicken Sandwiches

Name: Southwest Cilantro-Lime Mango Grilled Chicken Sandwiches
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 0.25 tsp Black Pepper; 1 lb Chicken Tenderloin; 0.25 tsp Chipotle Powder; 16 whole French Bread; 0.25 cup Fresh Cilantro; 1 whole Garlic; 0.25 whole Jalapeño Pepper; 1 tbsp Lime Juice; 2 tbsp Lime Relish; 2 whole Mango; 0.5 cup Mayonnaise; 0.5 tsp Minced Garlic; 8 whole Monterey Jack Cheese; 1 tbsp Olive Oil; 0.5 tsp Onion Powder; 1 whole Red Bell Pepper; 1.5 tsp Salt; 0.25 tsp Sea Salt; 1 whole Sweet Onion; 1 whole Tomato

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Sugar-Free Halal 🕌Comfort-Food

Southwest Cilantro-Lime Mango Grilled Chicken Sandwiches balance smoky grilled chicken with bright lime and cilantro, layered with sweet mango, charred peppers and onions, and a creamy citrusy mayo. Each bite brings gentle heat from jalapeño and chipotle alongside melty Monterey Jack for a juicy, fresh finish. Serve for a vibrant summer lunch or casual dinner when you want bold flavor with a touch of sweetness.

Prep30 mins
Cook20 mins
Serves8
DifficultyMedium

1

Mix 1/4 cup cilantro, lime zest, 1 tablespoon olive oil, 1/4 jalapeño, 1 1/2 teaspoons salt, 1 clove minced garlic, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon chipotle chile powder in a small bowl until combined; pour the mixture into a large resealable plastic bag. Add the chicken tenderloins, turn to coat with the marinade, press out excess air, and seal the bag. Refrigerate to marinate for 1 hour.
2

Meanwhile, stir together 1 chopped onion, tomato, 2 tablespoons cilantro, 1/2 jalapeño, 1 tablespoon lime juice, 1 clove finely chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, and 1/8 teaspoon chipotle chile powder in a bowl. Cover the bowl with plastic wrap and refrigerate the salsa until chilled.
3

Toss 1 sliced onion, bell pepper quarters, 1 tablespoon olive oil, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt together in a bowl; set aside.
4

Whisk the mayonnaise and 2 tablespoons lime juice together; cover the lime mayonnaise with plastic wrap and refrigerate to chill.
5

Preheat an outdoor grill to medium-high heat and lightly oil the grate.
6

Grill the chicken on the preheated grill until the centers are no longer pink and the juices run clear, 8 to 10 minutes. Grill the onion slices and bell pepper quarters until tender and golden brown, 8 to 10 minutes. Move the chicken and vegetables to a cutting board; keep the grill on. Slice the pepper quarters into thin strips.
7

Spread each bread slice with 1 1/2 teaspoons lime mayonnaise. On half of the bread slices, layer mango, 1 tablespoon salsa, chicken, pepper strips, sliced onions, and 1 slice Monterey Jack cheese; top each with a remaining bread slice.
8

Grill the sandwiches on the preheated grill until the bread is toasted and the cheese melts, about 2 minutes per side.